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Penn College Announces Spring Food Show Winners


Pennsylvania College of Technology announced winners of its Spring Food Show, a showcase of food artistry and expertise by students in the college’s hospitality majors.

The show included final projects by students in Advanced Baking Applications for Culinary Arts, who showed high-end plated desserts; Advanced Garde Manger, who produced cold-food platters and charcuterie boards; Cakes and Decorations, who decorated plant-inspired two-tier cakes; Culinary Senior Project; and Hospitality Beverage Management Service and Controls.

A water lily-inspired cake by Penn College student Rachel A. Henninger, of Bellefonte, took first place among entries in the Cakes and Decorations course at the college’s Spring Food Show.
A water lily-inspired cake by Penn College student Rachel A. Henninger, of Bellefonte, took first place among entries in the Cakes and Decorations course at the college’s Spring Food Show.

Pieces were judged by three Penn College alumnae: Kate Hunter, ’00, a food broker for Peak Sales and Marketing; Samantha L. Liedtka-Gundlach, ’10, owner of Samantha’s Kitchen; and Sue L. Mayer, ’85 and ’96, a retired assistant professor of hospitality management/culinary arts and owner of Grammy Sue’s Cakes and Cookies.

In addition to judged projects, 14 students in the Culinary Senior Project course shared research inspired by internships, providing insight and tips on edible flowers, home composting, improving restaurant employees’ job satisfaction, employing molecular gastronomy in home cooking, and several other topics. Students in the Beverage Management Service and Controls course developed “mocktails” and offered samples.

Winners, their hometowns and majors are:

Advanced Baking Applications for Culinary Arts
First place, R. Colby Janowitz, of Westminster, Maryland, culinary arts and systems; second place, Katelynn M. Watson, of Milton, culinary arts and systems; third place, Cy C. Heller, of Milton, culinary arts and systems; honorable mention, Sarah B. Fiedler, of Lock Haven, culinary arts and systems.

Advanced Garde Manger
First place, Nolan S. Lester, of Perkiomenville, culinary arts and systems, and Dylan H. Therrien, of Reading, culinary arts and systems; second place, Jahyah J. Barbour, of Chambersburg, culinary arts technology, and Amaris T. Smith, of Williamsport, culinary arts and systems; third place, Arden F. Campbell, of Lebanon, culinary arts technology, and Austin B. Ovens, of Elizabethtown, culinary arts and systems.

Cakes and Decorations
First place, Rachel A. Henninger, of Bellefonte, baking and pastry arts; second place, Nora E. Smith, of Centre Hall, baking and pastry arts; third place, Taylor M. Bickhart, of Middleburg, baking and pastry arts; honorable mentions, Rachael DiBiase, of Boyers, baking and pastry arts; Maren A. Zaczkiewicz, of Williamsport, baking and pastry arts.

To learn more about Penn College’s hospitality majors, call 570-327-4505.

For information about Penn College, a national leader in applied technology education and workforce development, email the Admissions Office or call toll-free 800-367-9222.

– Photos by Jennifer A. Cline, writer/magazine editor

A cake by Rachael DiBiase, of Boyers, receives honorable mention.
A cake by Rachael DiBiase, of Boyers, receives honorable mention.

Handcrafted, edible frogs adorn Rachel A. Henninger’s cake.
Handcrafted, edible frogs adorn Rachel A. Henninger’s cake.

A prickly plant makes a unique topper on Maria E. Berrios’ cake. Berrios is from Bethlehem.
A prickly plant makes a unique topper on Maria E. Berrios’ cake. Berrios is from Bethlehem.

Chef Mary G. Trometter (right), assistant professor of hospitality management/culinary arts, confers with judges (from left) Kate Hunter, ’00; Sue L. Mayer, ’85 and ’96; and Samantha L. Liedtka-Gundlach, ’10.
Chef Mary G. Trometter (right), assistant professor of hospitality management/culinary arts, confers with judges (from left) Kate Hunter, ’00; Sue L. Mayer, ’85 and ’96; and Samantha L. Liedtka-Gundlach, ’10.

A succulent garden “grows” atop Linea M. Kelley’s cake. Kelley is from Turtlepoint.
A succulent garden “grows” atop Linea M. Kelley’s cake. Kelley is from Turtlepoint.

Designed by Nora E. Smith, of Centre Hall, a cherry blossom cake is awarded second place.
Designed by Nora E. Smith, of Centre Hall, a cherry blossom cake is awarded second place.

Maren E. Zaczkiewicz’s cake receives honorable mention. Zaczkiewicz is from Williamsport.
Maren E. Zaczkiewicz’s cake receives honorable mention. Zaczkiewicz is from Williamsport.

Third place in cakes and decorations is awarded to Taylor M. Bickhart, of Middleburg.
Third place in cakes and decorations is awarded to Taylor M. Bickhart, of Middleburg.

Hot-pink roses top a colorful cake by Janaya B. Bartholomew, of Williamsport.
Hot-pink roses top a colorful cake by Janaya B. Bartholomew, of Williamsport.

Katelynn M. Watson, of Milton, received second place among entries from the Advanced Baking Applications for Culinary Arts class with raspberry macarons filled with a strawberry buttercream frosting and fresh raspberries.
Katelynn M. Watson, of Milton, received second place among entries from the Advanced Baking Applications for Culinary Arts class with raspberry macarons filled with a strawberry buttercream frosting and fresh raspberries.

A strawberry-topped dessert by Cy C. Heller, of Milton, takes third place.
A strawberry-topped dessert by Cy C. Heller, of Milton, takes third place.

Judges award first place in Advanced Baking Applications for Culinary Arts to R. Colby Janowitz, of Westminster, Md., for white chocolate cake with raspberry sauce, chocolate tuile, mint gelee, fresh raspberries, mint leaves and brown butter solids.
Judges award first place in Advanced Baking Applications for Culinary Arts to R. Colby Janowitz, of Westminster, Md., for white chocolate cake with raspberry sauce, chocolate tuile, mint gelee, fresh raspberries, mint leaves and brown butter solids.

Sarah B. Fiedler, of Lock Haven, received honorable mention for raspberry cheesecake surrounded by white chocolate petals, mango and white chocolate sauce, garnished with fresh mango, raspberry and pistachio dust.
Sarah B. Fiedler, of Lock Haven, received honorable mention for raspberry cheesecake surrounded by white chocolate petals, mango and white chocolate sauce, garnished with fresh mango, raspberry and pistachio dust.

Cy C. Heller, of Milton, presents his capstone research: “Job Satisfaction and Motivation in the Workplace.”
Heller presents his capstone research: “Job Satisfaction and Motivation in the Workplace.”

First place in Advanced Garde Manger, by Nolan S. Lester, of Perkiomenville, and Dylan H. Therrien, of Reading.
First place in Advanced Garde Manger, by Nolan S. Lester, of Perkiomenville, and Dylan H. Therrien, of Reading.

The second-place Advanced Garde Manger entry is presented by Jahyah J. Barbour, of Chambersburg, and Amaris T. Smith, of Williamsport.
The second-place Advanced Garde Manger entry is presented by Jahyah J. Barbour, of Chambersburg, and Amaris T. Smith, of Williamsport.

Third place goes to Arden F. Campbell, of Lebanon, and Austin B. Ovens, of Elizabethtown.
Third place goes to Arden F. Campbell, of Lebanon, and Austin B. Ovens, of Elizabethtown.

Smoked shrimp stuffed with radish fulfill the requirement for a smoked-foods offering on the platter prepared by Barbour and Smith.
Smoked shrimp stuffed with radish fulfill the requirement for a smoked-foods offering on the platter prepared by Barbour and Smith.

Katlyn J. Hackling, of Williamsport, discusses her research into “The Future of Cocoa Production,” including the effects of climate change and industry practices, with Chef Frank M. Suchwala, associate professor of hospitality management/culinary arts.
Katlyn J. Hackling, of Williamsport, discusses her research into “The Future of Cocoa Production,” including the effects of climate change and industry practices, with Chef Frank M. Suchwala, associate professor of hospitality management/culinary arts.

Alyssa J. Morales (right) offers tips on growing foods organically at home.
Alyssa J. Morales (right) offers tips on growing foods organically at home.

Somer A. Safford, of Port Allegany, describes her “mocktail” to Myra K. Shaffer, institutional advancement and foundation assistant. Joining Safford are Beverage Management Service and Controls classmates Sean E. Creegan (left), of East Petersburg, and Therrien.
Somer A. Safford, of Port Allegany, describes her “mocktail” to Myra K. Shaffer, institutional advancement and foundation assistant. Joining Safford are Beverage Management Service and Controls classmates Sean E. Creegan (left), of East Petersburg, and Therrien.

Sarae D. Davis, of Nescopeck, tells visitors from Benton Area High School how flowers can be used in culinary arts.
Sarae D. Davis, of Nescopeck, tells visitors from Benton Area High School how flowers can be used in culinary arts.

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